Abstract
Clitocybe squamulose, as a nutritious edible fungus, is widely distributed in Wutai Mountain (Shanxi, China), and is rarely used for stewing chicken soup. Here, the effects of Clitocybe squamulose addition on Chinese three-yellow chicken soup quality were analyzed. The results showed that Clitocybe squamulose addition significantly increased the contents of soluble solid matter, water-soluble protein, total sugar, 5′-GMP (guanosine-5′-monophosphate disodium salt), umami and sweet free amino acids (P < 0.05), increased the absolute value of Zeta potential, and reduced particle size of fat and protein micro-nano particles (MNPs) in chicken soup. Due to Clitocybe squamulose addition improving emulsification performance of chicken soup, MNPs became more stable and evenly dispersed. In summary, Clitocybe squamulose endowed chicken soup with higher nutritional value and improved MNPs distribution in chicken soup. Therefore, Clitocybe squamulose is an excellent natural material that can effectively improve the quality of chicken soup, exhibiting a promising application prospect.
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